Sick and tired of feeling sick and tired?

Just in time for a little green shamrock fun, here’s an easy gluten-free zucchini bread that you can serve for breakfast or dessert today. I used creamy coconut oil and Himalayan sea salt for this recipe to make it extra flavorful and rich in nutrients.

This recipe is perfect for anytime of the year but I love making it for St. Patty’s day because what’s more fun that eating green food on a green day?

I’ve never tossed in cinnamon to a zucchini bread recipe, but I thought I’d add a bit of natural sweetness for some extra flavor- just in case your zucchini’s aren’t in season or full of mega flavor.

Prime time for zucchini is the summer but it’s such an easy veggie to find that it’s simply such a fun treat to make all year round.

It’s hard to believe spring is coming this week- I’m SO ready for flip flops and sundresses, how about you?

Until then, I’ll just daydream about the warm weather and bake this little loaf of green fun for a mini celebration.

In a large bowl; beat eggs until they are fluffy. Add zucchini, almond extract and coconut sugar; mix well. Slowly add coconut oil and continue to mix.

Sift coconut flour; set aside. In a separate bowl, combine sea salt, baking soda, baking powder, almond flour, coconut flour, cinnamon, all spice, lemon zest and sunflower seeds; mix well to combine, then add the dry ingredients to the wet egg mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.

Transfer mixture to the prepared baking pan; bake in the oven for 50-60 minutes or until bread is set. Check the doneness by inserting a toothpick after 50 minutes to see if the inside is cooked completely.

This bread looks amazing. I have been looking for breads to make for our son who has celiac. I think he may like this. Looks like lots of flavor and the texture looks good too. The texture of gf is what he is having a hard time dealing with. Thanks for the recipe!! And I have never tried wheat grass, but it sure looks interesting.

Hey Amie! I’m a huge fan of your sweet potato loaf – its been a godsend of a treat as i have so many food restrictions. So excited about this new recipe, but can you advise as to how much stevia to use in place of sugar? And will it greatly affect the outcome/ should i adjust by adding flour? Thanks so much! Lots of love to you! 😉

The flavor of this is really good and it’s very moist, but it crumbles apart so badly it’s hard to actually slice it and especially hard to give it to a child to eat, since it just becomes a handful of moist crumbs. I have had this happen before when using coconut flour, so I’m wondering if it might do better with a little less? Have you had this same consistency with yours?

It’s new (Nutiva), so not sure why it would be the problem. I made a substitution for the sugar and used THM Sweet Blend instead of coconut sugar (erythritol/stevia blend). Maybe that’s the problem? Does yours break apart like banana bread?

Hmmm; I’ve never used the erythritol/stevia blend. That could be the issue there. I’ve heard different stevias work in different ways for baking! Mine didn’t break apart. How was the flavor? My flavor was amazing. Did you let it sit to cool in the loaf pan before slicing?

Hi Amie! I’m on a very strict diet (no sugar, gluten, grains, nuts, soy, dairy etc.) and was wondering if coconut flour could be substituted for the almond flour amount. Just started this whole thing and not sure how the consistencies compare. Thanks!

I noticed in a previous response that the coconut flour cannot replace the almond flour. Since I am allergic to almonds and peanuts, would it be possible to use pecans or another nut and grind it into flour and substitute?